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| NAME # |
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| SIS # | ||||
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| Touchline |
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| Natural Gas Combi Oven 101 |
| AIA # | ||||
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| Main Features | ||
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| ∙ Automatic mode: choosing family and food type, the oven | ||
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| automatically selects the appropriate cooking climate, | ||
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| temperature and time. Three special automatic cycles | ||
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| available: | ||
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| - Low Temperature Cooking cycle (LTC) to minimize weight | ||
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| loss, maximizing food quality for large pieces of meat. | ||
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| - Reheating cycle: efficient humidity management to quickly | ||
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| reheat. | ||
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| - Proofing cycle: uses the | ||
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| perfect proofing conditions. | ||
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| ∙ Programs mode: a maximum of 1000 recepes can be stored | ||
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| in the oven's memory, to recreate the exact same recepe at | ||
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| any time. | ||
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| ∙ Manual mode: traditional cooking style by manually | ||
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| selecting the parameters. Traditional cooking cycles | ||
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| available: | ||
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| - Dry, hot convection cycle (max. 300 °C): ideal for low | ||
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| humidity baking. | ||
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| - Low temperature Steam cycle (max. 100 °C): ideal for sous- | ||
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| vide (vacuum packed) | ||
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| cooking. | ||
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| - Steam cycle (100 °C): seafood and vegetables. | ||
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| - High temperature steam (max. 130 °C). | ||
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| - Combination cycle (max. 250 °C): combining convected | |||
| Touchline Natural Gas Combi Oven 101 | heat and steam to obtain humidity controlled cooking | |||||
| environment, accelerating the cooking process and | ||||||
| 267702 (AOS101GTG1) | Natural Gas Combi Touchline | reducing weight loss. | ||||
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| Oven 101 - | |||||
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| humidity adjustment of cooking environment. | ||
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| ∙ | ||
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| Short Form Specification |
| automatic and 1 | ||||
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| functional fan, becomes | ||
| Item No. |
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| the cooking chamber to guarantee an even cooking process. | ||
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| ∙ | |||
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| ∙ Hold function: provides an impulse ventilation ideal for | ||||||
| languages). |
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| holding and light pastry. | ||
| ∙ Variable fan speed. Radial fan. | ||||||
| independent from the food load. With hot air cycles | ∙ Reduced power cycle. | |||||
| humidity generated by the food. A dedicated steam generator guarantees a continuous | ∙ USB connection. | |||||
| supply of fresh steam at all times. Manual injection of water to add additional moisture in | ∙ Food safe control monitors the cooking process to comply | |||||
| the cell. |
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| with HACCP standards. HACCP management to record | ||
| cooking procedure available upon request. | ||||||
| through the | ∙ Guided descaling function to guide operator during boiler | |||||
| descaling phase (from "Setting" mode). | ||||||
| functions can be set to save energy (skip drying function), water (reduce water | ∙ MultiTimer function to manage a sequence of up to 14 | |||||
| consumption) and rinse aid (skip rinse aid). |
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| different cooking cycles, improving flexibility and ensuring | ||
| Three cooking modes: Manual (cooking cycle, temperature, time and advance features); | excellent cooking results. | |||||
| ∙ Integrated Automatic Intensive Cleaning System: enhanced | ||||||
| Automatic - (select family and food type + 3 special | ||||||
| Programs (recipe selection from page with 1000 free | cleaning parameters and wash arms design to optimize | |||||
| button). Recipes can be saved in a USB key for replication in other ovens. | detergent, rinse aid and water use thus obtaining superior | |||||
| Automatic | cleaning results. | |||||
| ∙ | ||||||
| controls. Food probe with 6 temperature sensors (the lowest one drives the cycle). Double- | ||||||
| even with | ||||||
| glass door with | ||||||
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| a drip pan to collect excess condensation avoiding wet floors. Halogen lighting in the | ||||||
| cooking chamber. Side panels and interior in AISI 304 stainless steel. | main interfaces in the "Setting" mode and block editing and | |||||
| deleting of stored programs. | ||||||
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Supplied with n.1 tray rack 1/1GN, 65mm pitch.
Construction
APPROVAL:
Electrolux Professional
www.electrolux.com/foodservice
foodservice@electrolux.com